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Steak and Sausage Kabobs

These Steak and Sausage Kabobs combine tender steak, smoky sausage, and colorful veggies for a deliciously easy grilling experience perfect for summer.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Appetizer, BBQ, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 cup Olive oil, divided
  • 2 teaspoons Garlic powder
  • 2 teaspoons Onion powder
  • 1 teaspoon Black pepper
  • 2 teaspoons All-purpose seasoning blend
For the Protein
  • 1.5 pounds Flat iron steak, cubed
  • 1 pound Pre-cooked beef sausage, sliced
For the Vegetables
  • 2 ears Fresh corn, cut into 2-inch pieces
  • 1 large Red bell pepper, cut into chunks
  • 1 medium Purple onion, cut into chunks
  • 1 pound Yukon Gold potatoes, par-cooked and cubed

Method
 

Marinating
  1. Grab two large resealable bags and pour 1/2 cup of olive oil into each one.
  2. Add the garlic powder, onion powder, black pepper, and seasoning blend evenly between both bags.
  3. Seal each bag and shake to combine the oil and spices.
  4. Add the cubed flat iron steak and sliced sausage into the first bag, seal tightly and massage to coat.
  5. Add the corn, bell pepper, onion, and par-cooked potatoes into the second bag, seal and shake to coat.
  6. Let both bags marinate in the refrigerator for at least 30 minutes, preferably overnight.
Preparing the Skewers
  1. Soak wooden skewers in water for about 30 minutes before grilling to prevent burning.
Assembling and Grilling
  1. Thread the marinated steak, sausage, and vegetables onto your skewers in an appealing order.
  2. Leave small gaps between pieces to allow for even cooking.
  3. Preheat the grill to medium-high heat.
  4. Place skewers on the grill and cook for about 30 minutes, turning every few minutes.
  5. Check the steak's internal temperature aiming for 145 degrees Fahrenheit for medium-rare.
Serving
  1. Let the kabobs rest for a few minutes before serving.
  2. Serve directly on skewers or slide them onto a platter.

Notes

Marinate overnight for the best flavor. Par-cook potatoes for even cooking.